Black Sesame Mochi Cake
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Like Ashley and Hedy, I’ve struggled to be proud of my heritage as a second-generation Taiwanese American. It’s only in recent years that I’ve begun to connect with my heritage, and I was so excited to share Asian desserts and flavors on Netflix’s Blue Ribbon Baking Championship. Though I don’t exclusively bake with Asian flavors, I plan on continuing to share love for my culture through food in the future. I hope you’ll love making this recipe as much as I loved developing it—share your results with me at @itscatcheng on Instagram and TikTok!
Black Sesame Mochi Cake
Rated 5.0 stars by 1 users
Category
desserts
Author:
Cat Cheng
This cake evokes memories of the black sesame tang yuan my mother would make for me, and I love the contrast between the crackly top and the chewy mochi. Plus, it’s super easy to make and not too sweet, everyone and their auntie’s three favorite words! Will yield a 6” cake.
Ingredients
- 3 tbsp unsalted butter, melted and cooled to room temperature
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125g sugar (or a little more than ½ cup sugar)
- 1 large egg, at room temperature
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½ tsp salt
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200mL (5/6 cup) whole milk, at room temperature (or coconut milk as an alternative)
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1 tsp vanilla extract
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127g or about 1 cup glutinous rice flour (my preferred brand is Erawan—it comes in a clear bag with green text—but Mochiko is also fine)
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½ tsp baking powder
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60-70g (or about ¼ cup) Rooted Fare’s Crunchy Black Sesame Butter, feel free to add more to your heart’s content!
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Vegetable oil, to coat the cake pan
Directions
Preheat oven to 350°F.
Line 6” heart shaped or round cake pan with parchment paper, and grease lightly with vegetable oil.
Whisk together egg, sugar, and salt.
Add whole milk, vanilla extract, and melted butter to egg mixture and whisk until thoroughly combined.
In a separate bowl, whisk together glutinous rice flour and baking powder.
Gradually add wet ingredients in 4-5 portions to dry ingredients, whisking while pouring, until just combined.
Pour batter into prepared pan.
Using a piping bag, or a spoon to freehand, add Crunchy Black Sesame Butter to cake batter in any design you’d like! Note: The Crunchy Black Sesame Butter will sit more as a topping this way; if you’d like it to be in the mochi more, pipe or scoop larger, heavier amounts so that it’s weighed down in the batter.
Bake in preheated oven for 50-55 minutes, until top is crackly and cake bounces back when poked (wait till it cools slightly before poking with your finger!). Please note that the Crunchy Black Sesame Butter will initially bubble and still look liquidy—it will set within a few minutes of taking the cake out of the oven.
Allow cake to cool for 30 minutes before taking out of the cake pan. Enjoy immediately, serve with whipped cream or more Crunchy Black Sesame Butter if desired, or refrigerate and reheat leftovers.